Recipe - Mushroom Casserole

CASHEW CREME
One half cup Raw cashews
One half cup ;water

BISQUE
1/3 cup Shiitake mushrooms; dried
6 cup Hot vegetable broth or water
1 cup Onions; minced
1 cup Carrots; minced
One half cup Celery; minced
1 teaspoon Olive oil
1 teaspoon Sesame oil
1 teaspoon Garlic; minced
4 cup Mushrooms, fresh; chopped
1 teaspoon Sherry wine
1 Bay leaf
pn Black pepper
3 tablespoon Soy sauce,low sodium
1/3 cup Parsley, fresh; finely
chopped
1/3 cup Unbleached white flour
One fourth cup Cashew creme
2 tablespoon Cashew butter

To make cashew creme: Puree cashews and One fourth cup water in blender or food
processor.

Slowly add another One fourth cup water to make a smooth creme.

To make bisque: Rince and soak dried mushrooms in one cup hot stock tomake
broth. Drain and reserve liquid.

Finely chop rehydrated mushrooms and set aside.

Saute onions, carrots and celery in olive andsesame oils over medium heat
until lightly browned.

Add garlic, fresh and rehydrated mushrooms and 4 tbs reserved mushroom
liquid. Continue tocook until mushrooms are soft, about 3 to 5 minutes.

Add sherry, bay leaf, pepper, soy sauce, parsley, remaining mushroom
liquid and water. Bring to a boil, lower heat and simmer for 20 minutes.

Remove from heat, reserve 2 cups liquid and cool to room temperature.

Whisk together flour and reserved liquid until smooth.

Bring soup back to simmer and stir in flour mixture, cashew butter and
cashew creme. Heat for 5 minutes or until slightly thickened.

Per serving: 232 cal; 8 g prot; 300 mg sod; 35 g carb; 10 g fat; 0 mg
chol; 203 mg cal

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini